Yield: 1 servings
|4 larges||Egg yolks -- at room temperature|
|1 cup||Unsalted butter -- at room temperature|
|1½ teaspoon||Vanilla extract|
Cut butter into tablespoon-sized pieces. Set aside. In a medium-sized metal bowl, whisk together sugar, egg yolks and water. Set bowl over a saucepan of simmering water. Do not allow the bottom of the bowl to touch the water. Whisk constantly until mixture registers 170~F on a candy thermometer, about 4 minutes.
Remove bowl from over the water. Using an electric mixer set on high speed, beat egg mixture until cool and thick, about 5 minutes.
Gradually add butter, about 1 tablespoon at a time, beating until smooth after each addition. Beat in vanilla extract. If buttercream appears broken or lumpy, set bowl back over simmering water for a few seconds, then beat again until smooth.
To store, cover and refirgerate for up to 2 days. Before using, let stand at room temperature until softened. If necessary, rewarm over a saucepan of simmering water for a few seconds, then beat until smooth. Makes about 2⅓ cups. Variations: Coconut flavor: Omit water and whisk in 3 tablespoons canned sweetened cream of coconut with the sugar and egg yolks. Then add 1 teaspoon imitation coconut extract with the vanilla extract.
Mix ½ cup toasted sweetened shredded coconut into the finished buttercream.
Coffee flavor: Stir in 2 teaspoons instant espresso powder when the cooked egg mixture is removed from the heat, then beat as directed.
Orange flavor: Add 1 tablespoon grated orange zest with the vanilla extract.
Vanilla bean flavor: Cut 1 vanilla bean in half lengthwise and, using the tip of a sharp knife, scrape the seeds from the bean into the finished buttercream; beat in the seeds to distribute evenly.
From Williams-Sonoma Kitchen Library Typed for you by Marjorie Scofield 6/23/95
Recipe By : From Cakes, Cupcakes, Cheesecakes From: Marjorie Scofield Date: 06-30-95 (23:08) (18) (E)Recipes